Bright, buttery, and beautifully golden, this caramelized mandarin upside-down cake turns a humble skillet into a showstopper. Juicy mandarins soften in honey and cinnamon beneath a light, fluffy sponge, then flip out glossy and fragrant. It is the kind of simple dessert that feels made for sharing — much like our Strawberry Cream Cake and Honey Cake Truffles.
Ingredients
- 2 eggs
- 2 egg whites
- 4 tbsp rice flour
- 1/2 tsp baking powder
- Sweetener, to taste
- 3-4 mandarins
- Cinnamon
- 1 tbsp honey
Instructions
- Whisk the whole eggs until pale and fluffy.
- Sift in the flour and baking powder; fold gently until smooth.
- Whip the whites to stiff peaks and fold in with upward strokes.
- Peel the mandarins and arrange in a skillet with cinnamon and honey.
- Caramelize over medium heat about 10 minutes, stirring.
- Pour the batter over the mandarins, smooth with a spatula, cover, and cook on the lowest heat about 20 minutes.
Tips
- Keep the heat low once the batter goes in, so the sponge cooks through without burning the caramel.
- Let the cake rest for a few minutes before turning it out, so the mandarins settle neatly on top.
- Serve warm with yogurt or cream, and explore more bakes like our Vanilla and Chocolate Zebra Cake. For sponge-cake technique, see Serious Eats.
Nutrition: per 100 g: 168 kcal, protein 4.2 g, fat 6.3 g, carbs 22 g. For citrus dessert inspiration, see Allrecipes.